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When holding hot food without temperature control: (3)

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1. When holding hot food without temperature control: (3)

1. Hot food can be held no longer than 4 hours 2. Hot food started at 135°f or higher 3. It has a date label stating when it started and when it needs to be thrown out 4. thrown out after 4 hours
1. Conduct a hazard analysis ex: chicken must be cooked properly by the cook before serving 2. Determine critical control points (ccps) ex: the internal temperature of the chicken must be 165°f for 15 seconds 3. Establish critical limits ex: the cook will use a thermometer to check temperature of the thickest part 4. Establish monitoring procedure ex: if it's not 165°f then the cook will put it back into the oven another 3- 5 minutes 5. Identify corrective actions ex: management will ensure logs are being filled out and occasionally do own test 6. Verify that the system works ex: the temperature logs will be filed and kept for 60 days 7. Establish procedures for record keeping and documentation
visually inspect every delivery immediately when it arrives
ground meat - ground seafood - injected meat - ratites (ostrich - emu) - eggs later

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When holding hot food without temperature control: (3)

❤ If you liked Fatskills, consider supporting us by checking out The Life Manuals You Never Got.

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All trademarks, logos and brand names are the property of their respective owners. All company, product and service names used in this website are for identification purposes only. Use of these names, trademarks and brands does not imply endorsement.

About | Explore | User Guide | Topics | Subjects | Doubt Solver | Career Aptitude Test | Answers | Free Tools | What Should We Know?
Privacy | Terms |

Without work one finishes nothing. - Ralph Waldo Emerson
© 2026 Fatskills.com